Hearty stews and refreshing soups for every season.
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A tonkotsu just like the one at your favorite ramen shop.
Bring these beans to your next potluck and wait for the compliments to roll in.
Unleash the power of fresh spices.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
Pantry staples (plus one bell pepper) unite for this easy, filling, flavor-packed egg dish.
Thick, hearty, loaded with flavor, and entirely customizable.
This chili brings together a rich, complex chili flavor; a robust beefy character; and creamy, tender beans that stay intact.
Our version of this spicy, aromatic chickpea dish may not be just like Grandma's, but it sure is tasty.
After dozens of pounds of stewed beef and scores of experiments, we've got the recipe for the ultimate beef stew.
For great French onion soup, start by not burning the onions.
Meltingly tender chunks of pork shoulder braised in a chili-based liquid.
Can you make great chile verde without Hatch chilies? Yep.
We've tested every matzo ball method so you don't have to.
A rich, flavorful, and versatile chicken stock, made with a minimal investment of time and effort.
The real deal Texas bowl of red.
Our smoky and spicy chicken tinga is so flavorful, you don't even need the traditional chorizo.
The best bowl of ramen you've ever made.
A rich, creamy, and hearty stew.
The pressure cooker makes beef stew that's short on time, but long on flavor.
Chicken soup recipes that hit the spot.
Refreshing chilled soups to help you beat the heat.
Soups, sauces, sweets, and more to help you put your immersion blender through its paces.
8 soup recipes to make the most of spring.
Soup up the Super Bowl with these chili recipes.
19 vegan soups for every season.
Soup's up in under an hour.
You can eat ramen in more ways than you could ever imagine.
Sa sung are dried seaworms used to flavor pho broth in Vietnam.
Roux, a mixture of fat and flour cooked together, thickens classic sauces such as béchamel and velouté, as well as hearty gumbos and étouffées.
A soup built in the model of a stew, and all the better for it.
Longer isn't always better. Learn how to avoid overcooking beef stew.
What's the best cut of beef for stew? Here's what you need to know.
Scared to make fish stock? Don't be: Under water, the fish don't stink.
From floaters to sinkers, @dgritzer lays out everything you need to know about matzo balls
Everything you need to know to host a Chinese hot-pot feast at home.
All of the appeal of instant noodles, with real flavor and fresh vegetables, customized however you like.
Just how much performance bang do you get for your buck?
How colonialism and convenience made bouillon cubes a popular ingredient in kitchens around the world.